Preparation

Combine the oil, lemon juice, thyme and
pepper in a small bowl and whisk together. Set aside.

Wash and pat dry the ducks. Split up the
back and lay flat.

Lay the ducks in a container large
enough to accommodate them and pour the marinade over both. Cover
and refrigerate for about 1-2 hours.

Soak the cherries in triple sec and
orange juice in a small bowl for about 20-30 minutes.

Start a fire in a charcoal grill.

Combine the cherries and their juices
with the wine in a medium sauce pan over medium-high heat. Bring to
a boil, lower heat and simmer for 3-4 minutes, uncovered. Add
vinegar and simmer 2-3 more minutes. Add veal (or chicken) stock
and reduce by about one-half, about 8-10 minutes. Remove from heat
and keep warm.

When the coals are gray and hot, remove
the ducks from the marinade, shake off most of the marinade and lay
on the grate. Grill for 4-5 minutes, turn and grill another 3-4
minutes for medium to medium-rare. (Add about 2 minutes on each
side if you prefer your meat cooked longer.)

Remove from grill, cut each duck up the
breast bone (separating ducks in half) and lay a half on each of 4
warmed plates, breast up. Ladle cherry sauce over each, sprinkle
orange zest over all and serve immediately.

Serves 4.

Wine Recommendation

Louis Martini, whose wines have been around
long enough for most wine drinkers to know a reliable and
affordable source when they see it: The Pinot Noir Los Carneros
(from the Napa Valley), with a substantial amount of Petite Sirah
added to the appealing cherry and plum flavors, pairs well with
this wild duck.

Or:

Louis Latour's Pinot Noir from Burgundy
also has the classic black cherry and wild plum flavors that go so
well with duck. A bit more understated than the California Pinot
Noirs.